Chocolate tarts and banana, black cocoa sauce
IngredientsRecipe for 12 tartelettes
For the dough
For the ganache
For the filling
For the cocoa sauce
Preparation time: 40.00 min
Preheat your four at 350.00 °F
- Preparation for the doughIn a bowl, pour all the liquid. Add the solids and using your hand mix together until a homogeneous paste. Set aside the dough about an hour in the refrigerator. Roll out the pastry and line 12 tartlet molds. Bake tarts, about 5 minutes without coloration.
- Preparation for the ganacheIn a saucepan, heat the cream and milk to boiling point. Pour over the chocolate and let it melt a few minutes. Add the butter and using a whisk, stir until mixture is smooth. Finally, add the eggs. Settle to the bottom of the tart banana slices and pour the chocolate ganache.Bake, then turn off the oven and let freeze tarts 25 minutes. Remove from oven and let cool completely.
- Preparation for the cocoa saucePlace all ingredients in a saucepan and bring to a boil. Mix well with a whisk. Reduce heat and cook, stirring, for 5 minutes. Cool. Drizzle tartlets with sauce before serving.